Post by April B. on Aug 29, 2003 0:49:20 GMT -6
Chicken Sour Cream Lasagna
12 uncooked lasagna noodles
2 cans condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 c. milk
1-1/4 t. ground cumin
3 c. cubed cooked chicken (4 boneless breasts)
1 can (4 oz) chopped green chilies, undrained
8-10 green onions, sliced/chopped (1 cup)
1/2 c. chopped fresh cilantro or parsley
3 c. finely shredded Mexicn-style cheddar and Monterey Jack cheese
blend
1 large red bell pepper, chopped (1 cup)1 can (2-1/2 oz.) sliced ripe
olives, drained(optional)
1 c. crushed tortilla chips
1. Heat oven to 350 degrees. Spray bottom and sides of baking dish
(13x9x2) with
cooking spray. Cook and drain noodles as directed on package. While
noodles are cooking, mix soup, sour cream, milk, cumin, garlic
powder, chicken and chilies inlarge bowl.
2. Spread about 1-1/4 c. of chicken mixture in bottom of baking
dish. Top with four noodles. Spread 1-1/4 c. chicken mixture over
noodles, sprinkle with green onions and cilantro. Sprinkle with 1
cup of the cheese blend.
3. Top with 4 noodles. Top with 1-1/4 c. chicken mixture, sprinkle
with bell pepper and olives, 1 c. cheese. Top with 4 noodles and
remaining chicken mixture.
4. Bake uncovered 30 minutes, sprinkle with tortilla chips and
remaining cheese. Bake 15 to 30 minutes longer or until bubbly and
hot in center.
Let stand 15 minutes before cutting.
Special Touch: Add a few drops of red pepper sauce into the chicken
mixture for a bit more kick. Louisiana Hot Sauce is great!
12 uncooked lasagna noodles
2 cans condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 c. milk
1-1/4 t. ground cumin
3 c. cubed cooked chicken (4 boneless breasts)
1 can (4 oz) chopped green chilies, undrained
8-10 green onions, sliced/chopped (1 cup)
1/2 c. chopped fresh cilantro or parsley
3 c. finely shredded Mexicn-style cheddar and Monterey Jack cheese
blend
1 large red bell pepper, chopped (1 cup)1 can (2-1/2 oz.) sliced ripe
olives, drained(optional)
1 c. crushed tortilla chips
1. Heat oven to 350 degrees. Spray bottom and sides of baking dish
(13x9x2) with
cooking spray. Cook and drain noodles as directed on package. While
noodles are cooking, mix soup, sour cream, milk, cumin, garlic
powder, chicken and chilies inlarge bowl.
2. Spread about 1-1/4 c. of chicken mixture in bottom of baking
dish. Top with four noodles. Spread 1-1/4 c. chicken mixture over
noodles, sprinkle with green onions and cilantro. Sprinkle with 1
cup of the cheese blend.
3. Top with 4 noodles. Top with 1-1/4 c. chicken mixture, sprinkle
with bell pepper and olives, 1 c. cheese. Top with 4 noodles and
remaining chicken mixture.
4. Bake uncovered 30 minutes, sprinkle with tortilla chips and
remaining cheese. Bake 15 to 30 minutes longer or until bubbly and
hot in center.
Let stand 15 minutes before cutting.
Special Touch: Add a few drops of red pepper sauce into the chicken
mixture for a bit more kick. Louisiana Hot Sauce is great!
